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Do’s & Don’ts: Top 6 Bra Blunders

Best Hairstyles to Match Your Face

Tired of your tried-and-true dinner menu? We show you how to make four quick and easy salads that are also hearty and

filling. Also, many women are wearing the wrong bra and don’t even know it! We have six common mistakes women make

when bra shopping, tips to ensure the best fit and support, plus more in this week’s issue.

Live.Love.

Laugh a Lot.

Editor’s Note

Quote of The Week“You have to leave the city of your comfort and go into the wilderness of your intuition. What you’ll discover will be wonderful. What you’ll discover is

yourself.”

Alan Alda

May 9, 2011

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Dressed for Success: Four Fresh and Hearty Dinner Salads

Do’s & Don’ts:

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fashion

Top 6 Bra Blunders tudies have shown that one in every three women has been wearing the incorrect bra for years. As a result, it is

recommended that women should get a personal bra fitting at a store. However, if you are not able to do this, there are a few key things to look out for. Primarily, you should make sure that your bra band fits directly and horizontal across your

back; if it goes down a little, then it means that the bra is too big. Put your bra on the loosest hook to enable you to tighten it as it starts to stretch. And lastly, if you have ‘extra’ bust going out of the cup of your bra and under the arm, then it means that the cup is too small. If it is falling away from your body, then it means that the cup is too big. Also, a key point to note is

that a woman should buy a new bra at least every nine months because it loses its elasticity over time.

Blunder 1dOn’T: Wear a sports bra continuously or if you

are not working out, not even if you are flat chested. Not only does it make you appear even flatter, it can

also damage the breast tissue.

dO: Find a comfortable fit with an underwire that you won’t even feel and that will give you a little lift.

Blunder 3dOn’T: Wear a bra that is too small,

it will cause your ‘boobs’ to ‘spill-under’ and over too.

dO: Aim to get a professional fitting to know your correct size or get a

measuring tape and follow a profes-sional bra guide.

Blunder 2dOn’T: Wear a bra with stretched out

straps or one that’s too loose.

dO: Choose a bra with straps that have great elasticity and will help to give you the

best support.

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Blunder 6dOn’T: Wear bras that are too big and gaping and have no struc-ture as they tend to leave your bust completely shapeless.

dO: Wear a bra with entire cup lines flush against your breast with no excess fabric.

Blunder 4dOn’T: Wear a ‘barely-there’ bra; it will flatten an already small chest.

dO: Get a padded push up; that will give you a little extra yet natural-look-ing oomph.

Blunder 5dOn’T: Choose a demi cup if you’re looking for full-sized

support; they have less breast coverage.

dO: Choose a full coverage style if you’re full-sized and

looking for the best support.

food

Quinoa and Beet SaladMakes: 4 servingsPrep time: 10 minutes plus 30 minutes restingCook time: 20 minutesNutrition facts per serving: 436 calories, 14g protein, 50g carbohydrate, 20g fat (2g saturated), 7g fiberIngredients• 6 small golden beets, peeled and cut into 1/2-inch wedges

• 3 tablespoons olive oil• 2 tablespoons red wine vinegar plus ad-ditional to taste• 1 garlic clove, smashed• 1/2 teaspoon kosher salt plus pinch and additional to taste• 1/4 teaspoon sugar• 2 cups water• 11/2 cups quinoa, rinsed and drained• 2 tablespoons pine nuts• 2 cups baby arugula• 2 ounces crumbled ricotta salata or feta• Freshly ground black pepper

directions1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes. Transfer beets to a large bowl and toss with two tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar.

Let sit at room temperature at least 30 minutes.

2. Meanwhile, in another pot, bring the two cups water to a boil. Stir in the qui-noa and a pinch of salt. Cover and cook over medium-low heat until water is ab-sorbed, about 15 minutes. Fluff quinoa with a fork and let cool.

3. In a small skillet over medium heat, warm remaining oil. Add the pine nuts and cook, stirring, until golden, about three minutes. Pour pine nuts and oil over quinoa and toss.

4. Remove garlic from beets. Add quinoa and the arugula and cheese to beets and toss well. Season with vinegar, salt and black pepper to taste. Serve chilled or at room temperature.

Salmon and Spud SaladMakes: 4 servingsPrep time: 10 minutesCook time: 25 minutesNutrition facts per serving: 498 calories, 27g protein, 27g carbohydrate, 31g fat (6g saturated), 6g fiber

Ingredients• 1 pound fingerling potatoes or baby Yu-kon Gold potatoes, scrubbed and sliced into 1/2 inch coins• 1 garlic clove, halved lengthwise• 3 tablespoons red wine vinegar• 1tablespoon grainy mustard

• 1 tablespoon salt-packed capers, rinsed and minced• 3 scallions, minced• 3/4 teaspoon kosher salt• 4 tablespoons plus 2 teaspoons olive oil• 3/4 pound green beans, trimmed and cut into 2-inch pieces• 1 pound skinless salmon fillets• Freshly ground black pepper• 1/4 cup fresh parsley, chopped• 1/2 lemon, sliced (optional)

directions1. In a pot with a steamer basket, steam the potatoes until tender, 10 to 15 min-utes.

2. Meanwhile, rub the inside of a large bowl with the cut sides of the garlic clove. Set garlic aside; add the vinegar, mustard, capers, scallions and 1/4 teaspoon of the salt to the bowl. Whisk in four table-spoons of the oil. Transfer two table-

spoons of the dressing to a small bowl. 3. Add potatoes to the large bowl and toss with dressing. Put the green beans in the steamer basket and cook until crisp-tender, five to seven minutes. Add to po-tatoes and toss.

4. Season the salmon fillets with remaining salt and a generous amount of black pep-per. In a medium nonstick skillet, warm remaining oil over high heat. Add garlic halves and salmon and cook until fish is opaque on one side, one to two minutes. Turn salmon, pour reserved dressing over it and cook until fillets are opaque on the surface and slightly translucent at the center, about one minute.

5. Flake salmon into chunks with a fork and add to potato and green bean mix-ture; toss with three tablespoons of the parsley. Spoon onto plates and garnish with remaining parsley and the lemon slices if desired; serve.

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Dressed for Success: 4 Fresh and hearTy dinner salads

Fresh spins on simple ingredients make these six salads substantial and yummy enough to play the starring role at your family’s dinner table.

Chicken Sausage Salad with lentils and Green AppleMakes: 4 servingsPrep time: 10 minutesCook time: 30 minutesNutrition facts per serving: 427 calories, 25g protein, 46g carbohydrate, 15g fat (3g saturated), 17g fiber

Ingredients• 4 cups water• 1 cup French lentils• 2 garlic cloves, lightly smashed• 1 bay leaf

•11/2 teaspoons kosher salt plus pinch• 1 red onion, diced• 3 tablespoons plus 2 teaspoons red wine vinegar• 2 tablespoons plus 2 teaspoons olive oil• 1 large carrot, diced• 1 celery stalk, diced• 1 tablespoon Dijon mustard• Black pepper• 4 low-fat chicken sausages• 1 bunch watercress, coarse stems removed• 1 small Granny Smith apple, cored and sliced thinly

directions1. Bring the water to a boil. Add the lentils, garlic and bay leaf to the boiling water and simmer, partially covered, 15 minutes. Stir in one teaspoon of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.

2. Meanwhile, in a medium bowl, toss

two tablespoons of the diced onion with two teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.

3. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add remaining onion and the carrot and cel-ery to skillet. Sauté the vegetables until golden, 6 to 8 minutes. Add vegetables to lentils; toss with three tablespoons vinegar, two teaspoons oil and the mus-tard; season with remaining salt and the black pepper to taste.

4. In skillet, heat remaining oil over me-dium-high heat. Add the sausages and cook, turning, until browned, about five minutes. Transfer to a cutting board and slice on the diagonal.

5. Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.

Crunchy Chicken Taco SaladMakes: 4 servingsPrep time: 18 minutesCook time: 2 minutesNutrition facts per serving: 407 calories, 28g protein, 33g carbohydrate, 20g fat (4g saturated), 8g fiber

Ingredients• 2 small corn tortillas• Nonstick cooking spray

• 1 teaspoon kosher salt• Juice of 1 lime• 2 vegetable oil• 2 scallions•1 jalapeño (seeds and veins removed for less heat if desired), minced• 2 cups shredded cooked chicken• 1 pound shredded cabbage• 1 orange bell pepper• 1 navel orange, peeled, quartered and sliced crosswise• 1 cup frozen corn kernels, thawed• 1/4 cup cilantro, chopped• 1 ripe avocado, cubed• 3 ounces crumbled queso fresco or ricotta salata

directions1. Lightly coat the tortillas with the cook-ing spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about two

minutes. Transfer tortillas to a cutting board and slice into thin strips; let cool.

2. In a large bowl, whisk together the lime juice, oil, scallions, jalapeño and re-maining salt. Add the chicken, cabbage, bell pepper, orange and corn; toss well.

3. To serve, mound the salad in shallow bowls. Top with the cilantro, avocado and cheese. Garnish with crisped tortilla strips and serve immediately.

food

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hair care

BestHair Styles To maTch your Face

t is always a plus for a woman to understand her figure to know what type of clothing complements it; the same holds true for her face,

which will help her to know what hairstyles suit her. While it can be fun to try out several hairstyles, not every style goes along with a particular shaped face. The shape of your face and head have a lot to do with which hairstyles will look fantastic on you and which ones will just fall flat.

TriangleA short, textured hairstyle without bangs works well if your face is wider across the jawline and narrower at your hairline. Stay away from any style in which the ends flip out around your jaw; this will only make it look wider. If you like longer hair, try a shoulder-length or longer shag with a center part and no bangs.

roundFor a round shaped face about the same width as its length, with a softly curv-ing chin and forehead and full cheeks -- go for a style that has some body at the top to give your face the illusion of being longer. Stay away from bangs, which highlight the width of your face. A short style that’s cut close on the sides and in back with longer, tousled layers on top will flatter a round face, as will a shoulder-length shag with an off-center part.

SquareCurls are just right if you have a face with a wide, squared-off jaw and hairline. Keep the cut either above or below your chin to elongate your face, and keep your bangs long, wispy and swept to the side. Shoulder-length, wavy layers with a soft sideswept bang might be just what you’re looking for.

Heart-shapedIf your face is wider across the forehead and cheeks with a narrow, pointed chin, go for a look with some length. A heart-shaped face looks best without bangs; if you decide to go with a bang keep them long, soft and wispy and swept to one side. Try a long, straight hairstyle with a center part and gradu-ated layers around your face.

Oval or OblongLadies with oval or oblong faces -- about half as wide as they are tall -- are able to wear just about any hairstyle successfully. Beware of styles that have a lot of volume on top; these can make your face look a bit too long. Try an edgy, razor-cut shag with choppy bangs if you want to stand out in the crowd, or emphasize the classic shape of your face with a simple bob.

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